Roasted Pumpkin Coconut Soup topped with Toasted Pumpkin Seeds

---

The perfect fall soup.

Ingredients:

• 1/8 c olive oil
• 2 small pie pumpkins
• 1 tbsp olive oil
• 1 small red onion, small dice
• 3 garlic cloves, minced
• 2 Tbsp grated ginger
• 6 c chicken stock
• 1 can (400 ml) light coconut milk
• 1/2 tsp salt
• 1/4 tsp pepper

---

Directions:

1. Preheat oven to 350 degrees.
2. Peel and dice the pumpkin. Set the seeds aside.
3. Wash the seeds in a colander, toss with seasoning salt in place in a shallow baking dish.
4. Mix the diced pumpkin with 1/8 c olive oil. Place on a baking sheet.
5. Place the diced pumpkin and the seeds in the oven at the same time. Bake for approximately 1 hour, stirring every 20 minutes, until the pumpkin is cooked through. Keep an eye on the seeds, once they are golden brown, remove from the oven.
6. Heat 1 Tbsp olive oil in a large pot. Add onion, garlic and ginger. Cook for 1-2 minutes until soft.
7. Add chicken stock and cooked pumpkin. Bring to a boil.
8. Using a hand blender, blend the soup until smooth.
9. Add coconut milk.
10. Serve sprinkled with some of the toasted seeds.

---

Nutritional Information*

• Servings: 8
• Calories per serving: 206
• Total Fat: 15.7 g
• Saturated Fat: 5 g
• Total Carbohydrates: 11.4 g
• Dietary Fiber: 1.3 g
• Sugar: 4.8 g
• Protein: 8.3 g

*Nutritional Information estimated using MyFitnessPal